Drive efficiency and consistency in your processes at scale with fully traceable and highly stable pluripotent stem cell lines, pioneered by experts. PluriCells provides high-quality cell lines from sheep, pigs and cattle via sale under research or commercial licenses by the University of Nottingham. The world is becoming increasingly aware that our meat-eating habits need to change. While cellular agriculture could give consumers new alternatives for their meat consumption, cultivated meat production has not yet achieved scalability or price parity. Both of which are crucial to long-term adoption of cultivated meat products. The process for cell line creation at PluriCells has been peer-reviewed, is scientifically proven to be both reliable and effective and our cells are already in use commercially. Having been developed by an expert team at the University of Nottingham, a University renowned for its ground-breaking research into food sustainability and food technologies, you can be confident when you choose to create with PluriCells. To find out more about our products or collaboration opportunities, visit www.PluriCells.co.uk.
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Nottingham, GB
Have you checked out our recent blog? For more information, or to have a chat with us, please get in touch on pluricells@nottingham.ac.uk #stemcell #cultivatedmeat #cellag
Pluripotent stem cells or myoblasts – Do PSCs have a higher risk profile? Read our latest blog here: https://lnkd.in/eGtjWV3t And let's get the conversation going in the comments. This is a very pertinent issue especially given the advantages that PSC's have. #pluripotentstemcells #cultivatedmeat #technology #foodsafety
Prof Ramiro Alberio is at the EFFoST conference today and tomorrow in Belgium! If you'd like to book in a meeting with Ramiro, please email us on pluricells@nottingham.ac.uk We look forward to seeing you there.
Prof Ramiro Alberio will be attending the EFFoST conference this November in Belgium! The 38th EFFoST International Conference will be hosted by KU Leuven and UGent and will be held in the city of Bruges in Belgium. The 2024 conference will explore the theme “Future Food Systems: Innovation through Progress at Scientific Interfaces”. If you'd like to book in a meeting with Ramiro, please email us on pluricells@nottingham.ac.uk We look forward to seeing you there from 12-14 November 2024. More about us : www.pluricells.co.uk European Federation of Food Science and Technology
Pluripotent stem cells or myoblasts – Do PSCs have a higher risk profile? Read our latest blog here: https://lnkd.in/eGtjWV3t And let's get the conversation going in the comments. This is a very pertinent issue especially given the advantages that PSC's have. #pluripotentstemcells #cultivatedmeat #technology #foodsafety
Prof Ramiro Alberio will be attending the EFFoST conference this November in Belgium! The 38th EFFoST International Conference will be hosted by KU Leuven and UGent and will be held in the city of Bruges in Belgium. The 2024 conference will explore the theme “Future Food Systems: Innovation through Progress at Scientific Interfaces”. If you'd like to book in a meeting with Ramiro, please email us on pluricells@nottingham.ac.uk We look forward to seeing you there from 12-14 November 2024. More about us : www.pluricells.co.uk European Federation of Food Science and Technology
Great news from Food Standards Agency ! Bringing together different players in the cell-cultivated supply chain and such initiatives to build trust in consumers' minds is key to the success of our protein diversification strategy! If you want to know more about how Pluricells partners with companies looking to manufacture cultivated meat, head to our website www.pluricells.co.uk #collaboration #regulation #foodsafety https://lnkd.in/e3G-4mHP
Are you attending Future Food-Tech ? Connect with our colleagues from UoN who will be there - Jack A Bobo and Kavya Krishnamurthy! Jack, our Director of the Food Systems Institute at the University of Nottingham, is also chairing an interesting session which you don't want to miss. Kavya is a Food Innovation Technologist at the The Food Innovation Centre at The University of Nottingham. She works with businesses to offer them technical food science consultancy support in areas of product development and process optimisation. . . . Nottingham Future Proteins Hub
🚀 Exciting times ahead at Future Food-Tech London! 🌍 Join me as I chair an engaging session on the GLP-1 Phenomenon – exploring its profound impact on the food sector 🍽️ and the planet! With the rise of popular drugs like #Ozempic and #WeGovy, we’ll dive into the trends shaping the industry. 💡 Panelists: 🔹 Rania Abou Samra PhD MSc – Global Head of Product & Tech Development, Nestlé Health Science 🔹 Sonia Huppert – Global Innovation Leader, IFF 🔹 Aaron Anselmo – Chief Scientific Officer, VitaKey Inc. 🔥 Topics on the table: What ripple effects will GLP-1 drugs have on the food industry? Will Europe embrace the same #GLP1 hype as the US? 🌍 How are companies adapting to meet consumer needs during and after GLP-1 use? What are the emerging natural alternatives for appetite management and glucose control? This is a conversation you won’t want to miss! 🤩 Let's shape the future of food together. 🌱 #FoodTech #Innovation #AppetiteControl #FoodSystems #Nutrition 🔗 See you there! https://lnkd.in/eVZK4_jH University of Nottingham Food Systems Institute at the University of Nottingham The Food Innovation Centre at The University of Nottingham Kavya Krishnamurthy
Another excellent edition of the Institute of Food Science and Technology (IFST)'s Food Science and Technology Journal covering some excellent topics on cultivated meat. Here is our pick of the ones that caught our attention. ✔ Regulatory challenges for lab-grown ingredients. A very timely article by Daniele Leonarduzzi, RSSL ✔ A 2-year RAU study looked at the impact of cultured meat on UK farmers https://lnkd.in/eQ7d4ecH ✔The first EU Application for Cultivated Meat ✔Meatly wins the first UK approval for cultivated meat in pet food https://lnkd.in/eZ_8mwa8 #cultivatedmeat #culturedmeat #protein #novelfoodtech
Are you new to the cultivated meat conversation? It is more important than ever to bridge the gap between consumers and manufacturers. One question we get asked is around the use of antibiotics in cultivated meat. The Good Food Institute has put together this blog on antibiotics and AB resistance which is a great place to start. https://lnkd.in/eYSnpNNJ. #culturedmeat #cultivatedmeat #cellbasedmeat #cellularagriculture #labgrownmeat #cellag #meatthefuture #goodfoodinstitute #plantbased #futureoffood #innovation #solutions #celllines
Are you a manufacturer or supplier in the cultivated meat industry? Get in touch with us on pluricells@nottingham.ac.uk to discuss how we could collaborate using our embryonic stem cell lines. If you have not heard of us, visit our website for more https://lnkd.in/epZBcv6Y and follow us on Linkedin. Comment below and let's start talking! #culturedmeat #cultivatedmeat #cellbasedmeat #cellularagriculture #labgrownmeat #cellag #meatthefuture #goodfoodinstitute #plantbased #futureoffood #innovation #solutions #celllines
Great progress! As the cultivated meat industry moves forward to become a part of our food supply chain, sourcing consistent, reliable, and traceable cell lines is a key need for the industry. We supply food grade traceable cell lines for cattle, pig and sheep under commercial license, and are constantly looking into various avenues of research including induced pluripotency, animal free media, growing cells in suspension and much more. Our committment to the industry is bolstered by every step the industry takes forward and we are keen to partner with companies across the world who are looking at scaling their cultivated meat production. Get in touch for either research or commercial licenses to access our cell lines today on pluricells@nottingham.ac.uk. #cultivatedmeat #regulatory #culturedmeat
🚨BREAKING: First-ever regulatory application made to sell cultivated meat in the EU🚨 For the first time ever, a regulatory submission has been made for cultivated meat in the European Union, meaning this game-changing food will now be reviewed by one of the world’s most robust food safety frameworks, ultimately bringing it one step closer to European plates. The submission was made by French company GOURMEY for their cultivated foie gras, who have also applied for regulatory approval in Singapore, Switzerland, the UK, and the United States. So… what’s next? The application will now undergo evaluation by one of the most rigorous food safety processes in the world – the EU novel foods framework. The thorough and evidence-based assessment is expected to take at least 18 months and will also enable the consideration of the social and economic impacts of cultivated foie gras. Check out the the full story here: https://lnkd.in/dQzRDwjS (available in Danish, English, German, Italian, Portuguese, Romanian and Spanish) #cultivatedmeat #foiegras #EU #novelfood